Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Duchesse Potatoes
From Cooking for profit, 1886
Serves 2
Usually served with fish.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 46. The excerpt below is the record exactly as published.
Duchesse Potatoes. Usually served with fish, on the same plate. They are little cakes of mashed potatoes, in fancy shapes or plain. Take four steamed potatoes and mash them with an ounce of butter, the yolk of an egg and salt. Spread on a pie plate, brush over with the yolk of an egg mixed with a spoonful of milk
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